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How To Store Chocolate





Always store chocolate in a dry, dark and cooled place:


  1. For best results, store at a temperature between 12 and 20°C  with a humidity level of less than 50%. preferable to have an indoor humidity monitor, it is highly recommended.

  2. Don't store chocolate near anything with a strong smell. Chocolate is very sensitive it  picks up the smell of whatever’s around it & absorbs odors very easily.

  3. Seal them in an air-tight container. Oxygen does just what you’d expect it to — it oxidizes chocolate, which causes less-than-ideal flavors to develop.

  4. Keep them away from the light! Not just sunlight, but also artificial light. They both cast the same kind of bad-flavor spell as oxygen does.

  5. Store your product 4" off of the floor and 4" away from the walls to allow proper circulation of air around the chocolate products.

  6. Look for the "Use before" date on the pack of your chocolate. Observe this date for ultimate freshness, but the chocolate will still be fine for a short time even after that date, specially if it is stored according to these recommendations.

  7. DON'T REFRIGERATE! Because of condensation, Chocolate easily absorbs odors of whatever’s in the refrigerator (Roquefort cheese, lamb curry — you get the idea). Moisture in the fridge can also lead to “sugar bloom,” meaning the sugar rises to the surface and discolors the chocolate (which has no effect on flavor, but doesn’t look too appealing).  In some cases sometimes, you have to refrigerate chocolate: Summer’s hot, and not everyone uses air conditioning. But before you put chocolate in the fridge, first wrap it tightly to protect against odors and condensation, then seal it in an airtight container. When you take it out, let it come back to room temperature before unwrapping. This will keep your chocolates edible for anywhere from three to six months.

  8. Give chocolate the time to acclimatize from its storing temperature to room temperature. Wonder Why? The best temperature to consume chocolate is from 64°F to 70°F (18 to 21°C). The chocolate will have a snap to it and will fully release the flavor and aroma.

  9. Always avoid temperature shocks of more than 50°F (10°C). Wonder Why? If you put warm chocolate (such as dipped items or molded chocolate) in the freezer, you can get thermal shock and the chocolate will crack. If you bring chocolate out of the freezer or refrigerator and the room is too warm, you may get a white sheen on your chocolate. The white sheen won't change the taste of the chocolate, but it won't look as good!


Storing chocolate properly before and after use will result the longest possible shelf-life and that nothing goes wrong. Here are some tips:

Royal Gulf Chocolats BVBA, VAT No. BE0501662620 - België  e-mail: - 2015 Copyright © 

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